Pierogi Lasagna (Vegan, Oil Free, and Gluten Free)

Pierogi Lasagna (Vegan, Oil Free, and Gluten Free)

Ingredients

For the Mashed Potatoes:

4medium large potatoes I used two russet and two Yukon gold since that is what I had.

2cupsvegetable broth

1/2cupnon-dairy yogurt

1tbspparsley

1/4tspwhite pepper

For the Cheese Sauce:

2cupsvegetable broth

1cupraw cashews

1/2cupnutritional yeast

1tsppaprika

Instructions

Cook lasagna noodles until al dente. Set aside.

Saute onions over medium heat until slightly caramelized. Add a little water to deglaze the pan. Set aside.

Mashed Potatoes

Cook potatoes until soft. Mash with vegetable broth, yogurt, salt, pepper, and parsley. (I use a ricer to mash the potatoes and then stir in the remaining ingredients.) Set aside.

Cheese Sauce

Combine vegetable broth, cashews, nutritional yeast, paprika, and salt in a blender and blend until smooth. Set aside. Saute onions over medium heat until slightly caramelized. Add a little water to deglaze the pan. Set aside.

Assembly

Preheat oven to 350 degrees F.

Pour 1/2 cheese sauce into a 9x13" baking dish.

Layer 6 lasagna noodles over the cheese sauce.

Layer half of the mashed potatoes over the noodles.

Layer half of the onions over the potatoes.

Pour 1 cup cheese sauce over the onions.

Repeat with another layer of noodles, then remaining potatoes, then remaining onions, and then remaining cheese sauce.

Bake for 30 minutes or until bubbly. Let sit for 10-15 minutes before serving.